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corpuskristen
08-21-2007, 07:53 AM
by themselves--eggy. But with a turkey burger--awesome!

Revolution Rolls - 12 Rolls


8 eggs, separated
1/4 tsp of cream of tartar
3 Tbs. of Hellman's Mayonaise
1/4 Tsp of Garlic powder (optional)
Sprinkle of cheddar for the top
Sprinkle of freshly grated parmesian cheese for
top

Put whites and cream of tartar in a large bowl.
With an electric mixer, beat until whites are
stiff..(don't move in the bowl), but not dry.

NOTE: Separate the whites from the yolk in a
separte container because I've noticed if you get
any yolk in your whites then they won't beat as
fluffy.

In a medium bowl, mix yolks, mayonaise, and
garlic. Mix
until well blended.

Dump all the yolks on top of the whites mixture..
Gently fold the mixtures together. Do not "mix"
you must "fold"

Either using a muffin-top pan (which has been
sprayed with Pam) or a cookie sheet, plop 6
mounds.

NOTE: I put the base on and make sure it's
spread then pile it up so it's high.

Add sprinkles of cheese to the tops.

Bake at 300 for 25-30 minutes until well
browned...Cool on rack and then store in baggies
in the fridge.

Here are the Fitday stats per roll for T-man's recipe:


91.56 calories
7.25 g fat
0.01 g fibre
5.56 g protein
0.74 g carbs
Percentage of calories: 71% fat, 3% carbs, 26% protein.

corpuskristen
08-21-2007, 07:56 AM
Another variation on the rev roll (I used almond flour in the recipe b/c soy flour is nasty.)

Doreen's Multi-grain Revolution Rolls

3 eggs, room temperature, separated
1/4 tsp cream of tartar
3 Tbsp ricotta cheese
1 Tbsp soy flour
1 Tbsp vital wheat gluten
3 Tbsp wheat bran
2 Tbsp flax meal
1 tsp baking powder
2 - 3 Tbsp water
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

- Preheat oven to 500 F.
- Sprinkle cream of tartar over egg whites, set aside.
- Blend yolks, ricotta, soy flour, vital wheat gluten, bran and flax meal. Add a couple Tbsp water to "lighten" the batter a little, then stir in baking powder.
- Beat egg whites till stiff, then gently and quickly fold in the yolk mixture. Don't worry if there are a few streaks of white ... you don't want to break down the fluffy whites and end up with runny batter.
- Make 6 buns by mounding spoonfuls of the mixture on top of one another..... on a greased baking sheet
- Place in hot oven; immediately reduce heat to 300 F. Bake for 20 min. Then, reduce heat to 250 F and bake for another 20 min. Buns should be glossy, golden and firm to touch.
- Cool on a rack completely, before storing in airtight container.

total carbs - 20.7, fiber - 10.5

per bun - 3.5 carbs, 1.8 fiber (1.7 effective carbs)

ENJOY!! ..

[Edited by doreen T on 24-02-01 at 16:57]
__________________

corpuskristen
08-21-2007, 08:27 AM
p.s. Store them in the fridge overnight if you don't like the initial texture.

tweety09
12-21-2007, 05:54 AM
tried this out but changed it a little bit.. pretty good.. i used home made mayonaise, parmesan, garlic powder and eggs...

I_Shaw_I
12-22-2007, 12:21 AM
tried this out but changed it a little bit.. pretty good.. i used home made mayonaise, parmesan, garlic powder and eggs...

Thanks god someone finally posted a picture in this section. Pictures help A LOT

tweety09
12-22-2007, 05:57 AM
Thanks god someone finally posted a picture in this section. Pictures help A LOT

ya.. i know it helps.. that`s why i post them :P

girl81
01-06-2008, 08:56 AM
I wonder if these can be made with powdered egg whites and butter replacing the yolks.